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Tender chunks of potato, along with hearty bites of bacon and egg are tossed in a creamy, tangy, smoky, and slightly spicy dressing to lightly coat this Cajun potato salad. A handful of fresh parsley and some green onions help keep the flavors bright and fresh.
Have you tried roasting your potatoes for potato salad instead of boiling them? Roasting is a bit of a game-changer. No risk of mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes every time.
I don’t think you could ever have too many potato salad recipes, so this Cajun potato salad is a welcome addition to our summer salads.
Cajun seasoning is a blend of herbs and spices often used to add a kick to dishes running the gamut from popcorn to veggies to meat. Most of our favorite Cajun-style recipes call for some version of a Cajun seasoning mix.
If homemade spice mixes aren’t the way you roll, feel free to just pick up Cajun seasoning at the grocery store. The green can of Tony’s Creole Seasoning is a staple in the home of our Louisiana family and for years, and Slap Ya Mama Cajun Seasoning was a staple in ours too. Those are clearly the popular name-brand favorites, as you will often see them sold together.
Cajun Potato Salad
You’ll need the following ingredients to make this recipe:
Potato Salad Ingredients
- baby red potatoes
- olive oil
- Cajun seasoning homemade or store-bought
- hard-boiled eggs
- red onion
- cooked bacon
- fresh Italian parsley
- green onions
Dressing Ingredients
- mayonnaise
- Dijon or plain mustard
- white vinegar
- Cajun seasoning homemade or store-bought
I like to make a bit more dressing than I think I might need, just in case I have more potatoes than I expect or if I want the salad to be a little bit creamier. It’s always nicer to have a little extra instead of not quite enough when it comes to dressings.
Cajun Potatoes
To cook the potatoes, place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with Cajun seasoning. Toss with hands to ensure that all pieces are well-coated.
Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Add the eggs, onion, and bacon if desired, to the bowl with the potatoes.
To make the dressing, combine the mayonnaise, mustard, vinegar, and Cajun seasoning in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a more tangy flavor, add additional vinegar. If you’d like some heat, add a bit of cayenne pepper.
One spoonful at a time, add the dressing to the bowl with the potatoes, and toss gently to coat. I often have a tablespoon or so of leftover dressing. Top with parsley and green onions before serving.
Once you have Cajun seasoning on hand, you’ll want to try some crispy Cajun cauliflower and these Cajun chicken bites too.
This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.
Bite-size chunks of potatoes are tossed in a generous sprinkling of Cajun seasoning before roasting until tender perfection. Then they’re smothered in a blanket of cheese to finish off these cheesy Cajun potatoes.
Made in the oven or in the air fryer, these Cajun Brussels Sprouts are a crispy, flavorful snack or side dish. My boys (who aren’t usually big fans of Brussels) devour these spicy bites whenever we make them.
Looking for more potato salad inspiration? Chunks of potato and hard-boiled egg mingle with salty bacon, tangy dill pickles and onions in this creamy Bacon Potato Salad. It’s a terrific side dish for any barbecue and will pretty much guarantee happy smiles around the table.
And if you’re looking for more hearty salad recipes? Served with crackers or chips, layered in a sandwich or a lettuce wrap, or simply eaten with a fork, this Waldorf Chicken Salad is an easy winner.
Cajun Potato Salad
Ingredients
- 2 pounds baby red potatoes diced into ½"-¾" pieces
- 2 tablespoons light flavor olive oil
- 1 tablespoon Cajun seasoning homemade or store-bought
- 6 hard-boiled eggs see note below
- ½ small red onion chopped very small, approximately ¼-inch pieces
- 6 slices cooked bacon roughly chopped OPTIONAL
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons thinly sliced green onions
Dressing Ingredients
- ¾ cup mayonnaise
- 2 teaspoons dijon or plain mustard
- 1½ tablespoons white vinegar
- 1½ teaspoons Cajun seasoning homemade or store-bought
Instructions
- Preheat the oven to 400°F. Place the diced potatoes on a large baking sheet and drizzle generously with olive oil. Sprinkle with Cajun seasoning. Toss with hands to ensure that all pieces are well-coated.
- Roast for 30 minutes, remove from the oven, and stir potatoes. The potatoes should be tender and lightly browned, but not cooked until crispy. Allow the potatoes to cool completely.
- Place the cooled potatoes in a large bowl and set aside. Peel the eggs and roughly chop. Add the eggs, onion, and bacon if desired, to the bowl with the potatoes.
- Combine the mayonnaise, mustard, vinegar, and Cajun seasoning in a small bowl and stir to combine. Taste the dressing and adjust seasonings accordingly. If you prefer a more tangy flavor, add additional vinegar. If you'd like some heat, add a bit of cayenne pepper.
- One spoonful at a time, add the dressing to the bowl with the potatoes, and toss gently to coat. I often have a tablespoon or so of leftover dressing.
- Top with parsley and green onions before serving.
Notes
Place the eggs in a saucepan and cover with cold water. Cover with a lid and bring to a full boil. Leave the lid on the pot and remove it from the heat. Keep the eggs covered with the lid for 12-14 minutes. Uncover and place the pan full of eggs under cold running water. Run cold water over the eggs until the eggs are cool. Peel the eggs as soon as they are cool, to avoid having the membrane stick to the shell. Tap the eggs with a spoon or on the counter to crack them all over and then start peeling at the wider base of the egg, using your fingers or a spoon. I’ve found that peeling them under barely running water often helps as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
